Dutch baby pancake

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Dutch baby pancake
Dutchbaby-DSCN8394.JPG
Dutch baby fresh out of the oven
Alternative names German pancake, Bismarck, Dutch puff
Type Popover
Place of origin United States
Region or state Pennsylvania
Main ingredients Eggs, wheat flour, milk, vanilla, cinnamon
Cookbook: Dutch baby pancake  Media: Dutch baby pancake
A Dutch Baby served with lemon slices, powdered sugar, butter, and a side of bacon

A Dutch baby pancake, sometimes called a German pancake,[1] a Bismarck, or a Dutch puff, is an American baked pancake that can be served for breakfast, brunch, lunch or dessert.[2] It is derived from the German Pfannkuchen[citation needed]. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates a third of a cup of flour and a third of a cup of liquid per egg.

History[edit]

According to Sunset magazine,[3] Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca.[4] While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.[4][5]

The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford's, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake.

It uses a similar batter to a Yorkshire pudding although with more eggs and normally has sugar and vanilla, and unlike a Yorkshire pudding is normally cooked in a cast iron frying pan.[6]

David Eyre's pancake[edit]

David Eyre's pancake
David-eyres-pancake.jpg
Type Pancake
Main ingredients Eggs, milk, flour, nutmeg
Cookbook: David Eyre's pancake  Media: David Eyre's pancake

A David Eyre's pancake is a variation on the Dutch baby pancake named after the American writer and editor David W. Eyre (1912–2008). The recipe was published by New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil"; in addition to generally regularizing quantities and temperatures for modern use, it omitted sugar and salt from the batter.[7]. In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home.[8]

Eyre's version of the pancake was based on a recipe for a Dutch baby pancakes from Victor Hirtzler's Hotel St. Francis Cookbook[9][10][11][12][13][14] best known 1919 edition,[15] with slight alteration.

The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among her favorites. She names it as one of the top five recipes recommended to her for inclusion when she set out to write the book.[16]

See also[edit]

References[edit]

External links[edit]